I had just been making the softest Japanese Cotton Cheesecake with the Thermomix when a similar-looking recipe popped up on my Instagram feed, this time using an ingredient I had never used: quark cheese but not the Thermomix. I had to try it. I had to try to convert it to Thermie. In fact, I once made both the Cotton Cheesecake and the Quark Cacke in one day and gave them out to try to friends, the winner was the Quark Cake and the reason I was given: the extra lemony taste. Made in the Thermomix, it’s easy peasy.
Based on my last few recipes anyone would think that I am a good baker but, trust me, I am more of a household baker, I am more about the taste than perfection but the Thermomix makes it easy.
Don’t forget I run the Thermo Cooking UK with Feisty Tapas group over on Facebook and, if you’re in the UK with your Thermie, you are most welcome to join us.
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| Quark Cake at the top, Japanese Cotton Cheesecake at the bottom |
Quark Cake
Based on: El rincón de Bea‘s recipe
Ingredients
3 large eggs
1/4 teaspoon cream of tartar
1 pinch of salt
500 g Quark cheese (Waitrose or Ocado stock it, although my little Waitrose didn’t have it in store)
125 g butter
150 g caster sugar
1/2 teaspoon vanilla extract
2 tablespoons of fresh lemon juice
Zest of 1 lemon
75 gr corn flour (or Maizena from Ocado)
1 teaspoon baking powder
Method
1. Line a 20cm cake mould with parchment paper.
2. Preheat oven to 180ºC.
3. Separate the egg whites from the yolks (make sure the bowl is clean and dry), fit the butterfly and beat the egg whites: 3.5 minutes, speed 4, MC off. Add the 1/4 teaspoon cream of tartar and the pinch of salt gradually, until it’s stiff. Reserve in a big bowl.
4. Fit the butterfly whisk again and add to the TM bowl 500 g quark cheese, the 125 g butter, the 150 g sugar, the half teaspoon vanilla extract, the 2 tablespoons of lemon juice and the lemon zest: 5 minutes, speed 3 (2 if it moves too much), MC off. Add the egg yolks one by one once it’s started going, when there are about 3.5 minutes remaining on the timer, or plonk them in with the other ingredients.
5. Remove butterfly whisk and add 75 gr corn flour (Maizena) and 1 teaspoon of baking powder: 2 minutes, speed 3.
6. Add the quark mix to the bowl where the whisked egg whites have been reserved and fold the egg whites in.
7. Pour the mix into your chosen oven tray, mine in a Pyrex dish, square (approx 20 x 20 cm). Place in the oven: 45-55 minutes, 180ºC. Take out when a skewer pricked in the middle comes out clean. Let it stand in the Pyrex, it will shrink a bit and then it will pop out easily, leave it to cool on a cooling rack.
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